Anyone have luck using frozen meat with the probe setting?
26742
You shouldn't cook frozen meat in the slow cooker if you can help it; I put a HUGE crack in the crock of my last one doing that. I mean, I'd done it 5 or 10 times before I cracked it, but still; it's a really easy way to find yourself on Amazon reading slow cooker reviews at 10pm with a very ugly mess on your kitchen counter.
26743
I have cooked frozen meat in this slow cooker a number of times. Cracking could be a problem I think if the setting were on high and there was no liquid in the slow cooker. I always start on low and use a little liquid to avoid the possibility of cracking.
26744
If you put frozen meat in the ceramic crock, you run the risk of cracking it or cracking the glaze...the easiest way to visualize this is to think of glass going from one extreme temperature to another...it shatters. That's an over-simplification but similar to what can occur to the glaze / ceramic. That being said....I HAVE used frozen chicken with plenty of sauce, placing potatoes underneath it so it didn't have direct contact with the bottom of the crock. We have also placed a small rack in the base for frozen beef that was sealed in a vacuum sealed packet (seal-a-meal), suspended in water, (filling the crock with cold water before turning it on to low) . Both did not crack the crock...but, we were taking the risk. Note: I would NOT try this on HIGH because of the extreme temperature variations. I do recall the instructions saying NOT to place frozen foods directly in contact with the crock. Now, to answer your query regarding the meat probe....when we did the beef, I placed the probe in the water to track the cooking temp.....we were experimenting with Sous Vide method of cooking. If you brown the meat in the boiler (from a frozen state), I think it would defrost the meat enough to put the probe in, otherwise, it would be too solid to even get it in. I have found that beef, pork, chicken & turkey tastes better if first quickly browned, either in the broiler or in a pan on the stove...it seals the meat and retains its moisture. Note...if cooking meat in a vacuum sealed packet, you don't need to brown it first, (it retains it's moisture because of the vacuum seal). You can even add a marinade prior to vacuum sealing the meat. Hope this helps.
26745
I would not use frozen meat in this slow cooker. In the instructions it states to thaw frozen meat first (page 11).
26746
I have used frozen chicken "without" the probe, using recipe directions and it came out perfect.
26747
It seems to me I recall a "warning" not to use frozen meat. Tio thoroughly thaw prior to putting in the cooker. I've followed that directive.
26748
sorry have not tired to use probe on frozen meat and if meat is well frozen i would not try it
26749
Using frozen meat is unsafe due to the meat being susceptible to bacteria. Slow cookers will not heat fast enough to keep the meat in the "safe" temperature cooking zone. You need to thaw the meat (in your refrigerator!) before slow cooking it.
26750
You should not put frozen meat into ANY slow cooker. It doesn't get up to temperature fast enough and will have your raw meat in the danger zone for too long and can cause food-borne illnesses.
26751
I have just made a roast pork right from the freezer to the crock pot. It came delicious. This is not the first time that I have done this.
1426145
You'll have better luck if you attach them to the bags BEFORE you put the meat in and freeze. I wrap the meat in foil, attach the label and then freeze. Amazon May not like this, but you can get a roll of paper tape at the hardware store and it will cost less and last nearly forever. Use the same instructions as above
1787341
Yes that is how it works. However yesterday I did a pork tenderloin with it in and after the recommended 20-25 minutes this said it was at 113 when I was sure it was much hotter so I put in an instant read and it went to 140+ right away then I took this out and moved the probe and it shot up to 145 so I'm not sure how reliable it is. Perhaps I had done it wrong but I don't know how. I'm still mixed about this I love the idea of it.
1842949
Push the probe in to the middle of the meat not touching the bone and leave it until youre done. You will be fine. I have been cooking on a competition Bbq team for years.
2167520
I got hold of a cooking chart from another brand (Morning Ware). It shows cooking times for fresh and frozen foods. It sets cooking temperature at 400 deg F. Times are approximate as usual for different brands but it is a reasonable guide. I find that you still have to turn meats at least once to even the cooking. Hope this helps. wfc.
1712813
Mine took so long that I gave up on it. I should check again. I would recommend not overloading the system with meat.
1453904
Yes the temperature sensor is close to the tip of the probe, but you want to make sure that you are inserting the probe into the center of the meat. It is important to make sure that you are reading the center of the meat where it sometimes isn't cooked all the way through. Hope this helps! :)
562858
You shouldn't have to "mash" anything, except potatoes ;) You press the button and insert the probe (at least that's how I do it) and the read-out will provide the temperature. You should not have to hold the button down. I've been incredibly satisfied with this item.
1498017
I ordered extra probes with mine but haven't had a problem with the ones that came with it, I put heat shrink where the stainless wire meets the probe and have been smoking what seems like every time it snows without issue
195273
I spoke to FoodSaver's customer support a while ago and they instructed me to put the meat in the freezer for an hour before trying to seal. I do a lot of fish that are wet and that seems to do the trick.
675615
You're not alone..Have the exact same problem. I can use the probe to cook, but just don't feel safe doing that. I've searched and searched for the original piece of equipment to no avail. EJC below has the right solution. Even though i love mine, i'm afraid i'll just have to take my losses and discard what was a very good Wok over the years. I'll consider purchasing a new one (about $60 and up). A note of caution if you do this...apparently the non-stick ones are a waste of money in both the short and long term (coating doesn't stay or scratches even on the more expensive models). Sorry...dm
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
1458247
I run it behind the freezer and in inbetween the top of the freezer and bottom of the lid. My freezer has rubber weather stripping like material that is soft and doesnt damage the cable. I have seen people drill holes into the freezer and seal it with caulk, but I didnt want to drill into my freezer. I also wrapped the probe in plastic and put it in a bottle of water to make sure that the liquid in the freezer stays at a certain temperature. Gotta have cold beer, but not too cold!
985000
Not sure, I have only used it once and left the probe in a pork shoulder for hours. It seemed to react quickly to the meat temperature though.
235745
I have only used it with the probe in meat in the oven and the thermometer either on top of the stove top or the counter. It is a very handy thermometer. I especially like it to roast a turkey as you dont have to open the oven that much, only if needing to baste.
1916150
I use mine all the time in my smoker and it works great. You can use the probe in the meat or just stick the probe in the smoker to monitor the temp of the smoker or buy another probe and just alternate plugging them in to check the temps. I have done this with two pieces of meat by just alternating the probes. I would not set the monitor on the actual smoker as I found the heat of the smoker melted the GLUE that held the magnets on the back, a little super glue took care of the problem.
1024749
Make sure you have tightened the probes tightly. I have used one for years and never had a problem.